Mango pickle/Avakaya

Name: Mango pickle/Avakaya
Cuisine: Indian
Ingredients: 25 mangoes; 3 litres gingelly oil; 1 kg chilli powder; 1 kg salt; 1 kg Mustard powder; 1 cup fenugreek seeds; 1 Hing; As Required Turmeric Powder

Kameswari Palanisamy @kameswari21

This is the traditional famous Andhra mango pickle. We make it for year long. My mother used to make pickles with 150mangoes for the whole family. It was just like a festive time.. buying mangoes, cleaning, and cutting.. we all used to come together for pickle preparation. Now when I make this pickle I reminisce those lovely days...

Kameswari Palanisamy @kameswari21

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Ingredients

25mangoes
3 litresgingelly oil
1 kgchilli powder
1 kgsalt
1 kgMustard powder
1 cupfenugreek seeds
1Hing
As Required Turmeric Powder

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Steps

1

Wash and clean mangoes and get them cut like in the picture. Spread them and let them dry for 1hour. Wipe with cloth. Take a big container plastic or ceramic. add gingelly oil to it.
2

Take a bowl for measurement. Take a broad basin. Take a bowl full of chili powder. Add to the basin. In the same bowl add mustard powder. Add to the basin.
3

Fill the bowl with salt. This should not be full. little more than 3/4th. Add to the basin. Add turmeric, fenugreek seeds, and hing. Mix well. In the same bowl add mango pieces. 2times fill the bowl and add to the mixture. Add 2ladles of gingelly oil. Mix thoroughly.
4

Transfer to the Big container. Repeat the process till all mango pieces r done. Measurement is 1:1:3/4 1 bowl chili powder, 1bowl mustard powder, and little more than 3/4 bowl salt.Add some more ladles of oil to the pickle container. Cover it and leave it for 3days. Daily mix it properly once. 3rd day take 1litre oil in a pan heat it. Add hing and once heated switch off the flame. Once cool add to the pickle and mix. The pic should be submerged in oil. Then only it will be there for 1 whole year